tag:blogger.com,1999:blog-49633222609496044402024-03-15T21:09:49.524-04:00My Half Assed KitchenAround here we love Oreos, we make bad jokes, and we usually do everything half-assed. Also, we decided to go vegan, so there's that.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-4963322260949604440.post-66333993417813054092023-06-17T21:51:00.001-04:002023-06-17T21:51:44.872-04:00Am I Old?<p> I have a regrettable confession to share with you, loyal readers....</p><p><br /></p><p>I don't think I've purchased Oreos in years.</p><p><br /></p><p>Years! Can you believe this? It's like I'm a whole different person. In what universe do I not have Oreos? In what universe do I let Oreos unleash new flavors and I just walk past?</p><p><br /></p><p>It disappoints me to say it..... but I may have grown up.</p><p><br /></p><p>Which is bullshit, because grownups have to pay bills and pretend like they know what they're doing, and I'm going to be really bad at that, y'all! I can barely pretend I'm human. Now you expect me to be an ADULT? I didn't sign up for this shit.</p><p> </p><p>But if I have to be an adult, at least I'll be an adult who knows how to make an air fryer pizza in 10 minutes or less. Boo yah! <br /></p>Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-28474774265244535972022-07-11T21:23:00.003-04:002022-07-11T21:23:26.067-04:00Vegan Pizza & Beer in Winchester, VA<p> Over the weekend, I had the opportunity to spend a night on the town in Winchester, Virginia, and y'all, we need to talk about <a href="https://www.pizzoco.com/" target="_blank">Pizzoco</a>.</p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHufoBNlZS7V34jTlc-0apkDbF0XQRc1GaQx3_TwWNEOkCOeRVKG7mwqzpKSbm8HWrVnMTADmZGD05SuxsX4kGk_ChAIevpmQLGHZ6jTq9CrJoqJT_PEydBg5EgClrlKs2zoLyLhnRWeXepysnRwSMqtmKC4VgURalBJ4y2o3ZxdzyokdlFGMM1YZ2/s4096/Pizzoco%20Vegan%20Tomato%20Pie%20Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHufoBNlZS7V34jTlc-0apkDbF0XQRc1GaQx3_TwWNEOkCOeRVKG7mwqzpKSbm8HWrVnMTADmZGD05SuxsX4kGk_ChAIevpmQLGHZ6jTq9CrJoqJT_PEydBg5EgClrlKs2zoLyLhnRWeXepysnRwSMqtmKC4VgURalBJ4y2o3ZxdzyokdlFGMM1YZ2/w640-h480/Pizzoco%20Vegan%20Tomato%20Pie%20Pizza.jpg" width="640" /></a></div><br /><br /><p></p><p>Perfect golden crust.</p><p> </p><p>Gooey vegan cheese.</p><p> </p><p>An expertly seasoned, slightly sweet sauce that is made in-house every day.</p><p> </p><p>Choose from toppings galore to create your own masterpiece, or easily veganize several of their signature pies.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9FFKcLnCfxw8O_5fqUl8c15gSZQErrcRqDUstkr8pvYpPfN57WNOzjW2v4vvUjE7TSj7EP-aTbAw7n372Ch6Z5cHMBWesi0vMPjMC8fST5RgMo9pNZJa5OaQlMB5yIhQkdfi_zOH8QHvA2QJ_VA-zMgrxQ12i32msENOEDEKdSgY83iSE1j_5qYq/s4096/Perfect%20Pizza%20Crust%20in%20Winchester%20VA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9FFKcLnCfxw8O_5fqUl8c15gSZQErrcRqDUstkr8pvYpPfN57WNOzjW2v4vvUjE7TSj7EP-aTbAw7n372Ch6Z5cHMBWesi0vMPjMC8fST5RgMo9pNZJa5OaQlMB5yIhQkdfi_zOH8QHvA2QJ_VA-zMgrxQ12i32msENOEDEKdSgY83iSE1j_5qYq/w640-h480/Perfect%20Pizza%20Crust%20in%20Winchester%20VA.jpg" width="640" /></a></div><br /><p></p><p>It doesn't get better than Pizzoco.</p><p> </p><p>On this visit, we opted for the Tomato Pie to embrace the stunning simplicity of an artisanal pizza. Vegan cheese goes down first, then the sauce spirals across the top. Garlic, olive oil, and oregano finish out the flavor.</p><p><br /></p><p>We ate the whole damn thing in one sitting. No regrets.<br /></p><p><br /></p><p>On my next visit, I'm eager to try a veganized version of the "Winchester": sweet peppers, basil, and onion with classic red sauce and vegan cheese. </p><p><br /></p><p>Speaking of <a href="https://visitwinchesterva.com/">Winchester</a>, Pizzoco is in the town's historic district. Taking a stroll through the neighborhood will treat you to a brick-laid walking mall lined with restaurants and local shops. At the end of the walking mall, you'll find <a href="https://www.mountvernon.org/library/digitalhistory/digital-encyclopedia/article/winchester-virginia/">George Washington's office</a> from his pre-war surveyor days. Glamorous, it is not, but it puts history in perspective when you acknowledge the great accomplishments of the man in light of his meager surroundings.</p><p><br /></p><p>Pizzoco gives nod to another local treasure on its very walls:</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvyvzznZZGipSHb1cQ-7uPR7lnngiAHTDfGPQFnfL7Yg73vHM9JQmGHO33wuuhtKMCJXy_IZ_oZLOk5xm1lX0lnM-k0hoFc_5S2sf-mg3XjO_8khn_7f-Ol4dDpPf9exZVJq8Z2Y_k3sejfVrq7At7MRZVO6oAz8EjcYOs1WlyzrIPTo-Vd3V09H_/s4096/Pizzoco%20Mural%20Winchester%20VA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvyvzznZZGipSHb1cQ-7uPR7lnngiAHTDfGPQFnfL7Yg73vHM9JQmGHO33wuuhtKMCJXy_IZ_oZLOk5xm1lX0lnM-k0hoFc_5S2sf-mg3XjO_8khn_7f-Ol4dDpPf9exZVJq8Z2Y_k3sejfVrq7At7MRZVO6oAz8EjcYOs1WlyzrIPTo-Vd3V09H_/w640-h480/Pizzoco%20Mural%20Winchester%20VA.jpg" width="640" /></a></div><p></p><p>See the green turret rising over the hill on the left? It isn't a whimsical invention from an artist's imagination, but rather the city's historic Handley Library.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kVEEnQtTKjE6jPB6ZlxRVBTERdvK5b5Cnspnwf39pS3S6x9xdho0JEGnlqfTZsMxQw6LCsXJfAcmS7IXUZIUYCnZ5Ry9bhybkb7Gh0g-QLRt2GCBJLe652KeVem6Y-xmZ0e9EAJFXYlCShIMd-H96_3HyxTwRvxY5sm9ptAY7i2ZR40F70Ukv5kh/s4202/Handley_Library_exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4202" data-original-width="4085" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kVEEnQtTKjE6jPB6ZlxRVBTERdvK5b5Cnspnwf39pS3S6x9xdho0JEGnlqfTZsMxQw6LCsXJfAcmS7IXUZIUYCnZ5Ry9bhybkb7Gh0g-QLRt2GCBJLe652KeVem6Y-xmZ0e9EAJFXYlCShIMd-H96_3HyxTwRvxY5sm9ptAY7i2ZR40F70Ukv5kh/w622-h640/Handley_Library_exterior.jpg" width="622" /></a></div><br /><p>The green roof is iconic in Winchester today, but when the building was constructed over 100 years ago, it gleamed in bright copper. Over time, the copper aged and its patina became a stately landmark overlooking the town. It still functions as a public library today, and its history and charm are just as magical as to stories it holds.<br /></p><p><br /></p><p>In addition to our stroll through time, we were able to visit <a href="https://www.winchesterbrewworks.com/">Winchester Brew Works</a>, a woman-owned, family-friendly brewery in downtown Winchester.</p><p><br /></p><p>This is possibly my favorite beer experience of all time.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDqxaU75bKQACJly5a4XpSUGY5NgbIX7HEvaDKEelpyr2ssQFRVXNGSPHcTMSgCwJptNJ_5c4rB9-S4UZSVEISpiyJ1W02Wu5gjSnMEgUnUCRRIicOJH8H5uWYQSw4wR1nmlZzYYsFjvVHKj18PIx8ZO8JpazP-pFdX8S-qqDnFQrMPg_5qlM2xX3/s4096/Winchester%20Brew%20Works%20Flight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDqxaU75bKQACJly5a4XpSUGY5NgbIX7HEvaDKEelpyr2ssQFRVXNGSPHcTMSgCwJptNJ_5c4rB9-S4UZSVEISpiyJ1W02Wu5gjSnMEgUnUCRRIicOJH8H5uWYQSw4wR1nmlZzYYsFjvVHKj18PIx8ZO8JpazP-pFdX8S-qqDnFQrMPg_5qlM2xX3/w640-h480/Winchester%20Brew%20Works%20Flight.jpg" width="640" /></a></div><p></p><p>We opted to share a flight. It's the height of summer here, so three of our choices were light and fruity: the #glamping Pink Lemonade Shandy, the juicy Northside Light Lime, and the gentle 2200 Mile NEIPA (inspired by the Appalachian Trail). </p><p> </p><p>Our fourth choice was the velvety, decadent Bourbon Barrel Bear Tracks. This is a reprise of their fan-favorite peanut butter porter. In this version, Bear Tracks has been aged in bourbon barrels, resulting in a rich brew with notes of cocoa and vanilla. My recommendation: Don't buy the full pour of this. Order a mini and savor each sip without overwhelming your palate. <br /></p><p><br /></p><p>All in all, Winchester isn't the most vegan-friendly place I've been, but if you know where to look, you can find some hidden gems. If you visit, I hope you'll share your finds with me!<br /></p>Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-54101978276747092242021-08-27T19:36:00.001-04:002022-07-11T21:26:38.991-04:00Earth Based Cafe Restaurant Review<p> Do you remember the <a href="https://www.myhalfassedkitchen.com/2021/08/veganniversary-year-4.html" target="_blank">veganniversary </a>post where I teased this picture:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YZSy3S4VOyc/YSd-uyQPPCI/AAAAAAAAC-A/ebzY9yFRUAIywiZYYDbJa-88uUcRBXVcwCLcBGAsYHQ/s2048/Nacho%2BBurger%2B-%2BEarth%2BBased%2BCafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-YZSy3S4VOyc/YSd-uyQPPCI/AAAAAAAAC-A/ebzY9yFRUAIywiZYYDbJa-88uUcRBXVcwCLcBGAsYHQ/w480-h640/Nacho%2BBurger%2B-%2BEarth%2BBased%2BCafe.jpg" width="480" /></a></div><br /><p></p><p>Of course you remember. Who could forget something so epic and delicious?</p><p>That burger, my dudes, is the glorious creation of <a href="https://www.earthbasedcafe.com/" target="_blank">Earth Based Cafe</a> in Martinsburg, WV.</p><p>Now, as a native Virginian, I was under the impression that the only vegan food in West Virginia was beer. But whooo boy was I wrong.</p><p>As it turns out, all I had to do to satisfy my junk food vegan hopes and dreams was drive across the border.</p><p>Let me tell you the tale.<br /></p><p>One night after work, we made the impromptu decision to have a date night. So we hopped in the car, drove 20 minutes north, picked up a ridiculous amount of takeout for only two people, and ate it on a blanket in the park, all romantic-like. (Well. Almost romantic-like. If you ignore the fact that we couldn't get into the park and ended up eating ten feet away from the car in a patch of grass between the parking lot and a ditch. And also if you ignore the fact that we almost got run over by this one kid on a bicycle about four times. If you just focus on the food and the blanket, it was very romantic-like.)</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-DFOwUYZOSPE/YSd-_u0-IVI/AAAAAAAAC-I/-IRY4FoJsvI0WHDwCPeIrfK7hF3szu6igCLcBGAsYHQ/s2048/Earth%2BBased%2BCafe%2Bin%2BMartinsburg%2BWV.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-DFOwUYZOSPE/YSd-_u0-IVI/AAAAAAAAC-I/-IRY4FoJsvI0WHDwCPeIrfK7hF3szu6igCLcBGAsYHQ/w400-h300/Earth%2BBased%2BCafe%2Bin%2BMartinsburg%2BWV.jpg" width="400" /></a></div><br /> <p></p><p>We ordered two entrees, two apps, and two sides.</p><p>For the appetizers, which were gargantuan enough to be entrees in their own right, we chose garlic knots and cheesy spinach dip.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OBIgzKJqp5E/YSl0f85EC0I/AAAAAAAAC-g/jFyi2JmYZBEoN7v3au1PjkEw4IitFjJKACLcBGAsYHQ/s2048/IMG_20210806_195230030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-OBIgzKJqp5E/YSl0f85EC0I/AAAAAAAAC-g/jFyi2JmYZBEoN7v3au1PjkEw4IitFjJKACLcBGAsYHQ/w640-h480/IMG_20210806_195230030.jpg" width="640" /></a></div> <p></p><p>The garlic knots? Heavily. The marinara sauce? Perfection. The spinach dip? Cheesy as all heck. The tortilla chips? Warm and crispy, as the gods intended them.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P4G_aZ_M8-M/YSl0zsk6zXI/AAAAAAAAC-o/7_DNi8KC5W0GJD5yyn__xmEF1H2n_JB0gCLcBGAsYHQ/s2048/20210806_194309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-P4G_aZ_M8-M/YSl0zsk6zXI/AAAAAAAAC-o/7_DNi8KC5W0GJD5yyn__xmEF1H2n_JB0gCLcBGAsYHQ/w480-h640/20210806_194309.jpg" width="480" /></a></div><br />Then, my friends, there were the entrees.<p></p><p>Are you prepared for this? Because I was definitely not prepared for this.</p><p>I ordered a nacho burger.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HZxVwbtZADg/YSl1COjzk3I/AAAAAAAAC-s/314zmUfpLR0y0aee5VbhsmbZUjyEhO8jQCLcBGAsYHQ/s2048/Ultimate%2BNacho%2BBurger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-HZxVwbtZADg/YSl1COjzk3I/AAAAAAAAC-s/314zmUfpLR0y0aee5VbhsmbZUjyEhO8jQCLcBGAsYHQ/w480-h640/Ultimate%2BNacho%2BBurger.jpg" width="480" /></a></div><p></p><p>Just in case you haven't had the pleasure of feasting on a grilled Beyond Burger topped with two kinds of cheese, jalapenos, onions, chipotle sauce, and tortilla chips, I'm here to assure you it is spectacular. I would eat this every day of my life and die happy. <br /></p><p>My dinnermate ordered a Philly cheesesteak.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v-u_I6ChWuQ/YSl1CswY9zI/AAAAAAAAC-w/pvdj2eE1YzAuII5oeMD-7ODOVjAI-B1tgCLcBGAsYHQ/s2048/Philly%2BCheesesteak%2B-%2BEarth%2BBased%2BCafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-v-u_I6ChWuQ/YSl1CswY9zI/AAAAAAAAC-w/pvdj2eE1YzAuII5oeMD-7ODOVjAI-B1tgCLcBGAsYHQ/w640-h480/Philly%2BCheesesteak%2B-%2BEarth%2BBased%2BCafe.jpg" width="640" /></a></div> <p></p><p>This cheesesteak was <i>loaded</i>. We're talking holy cow thick. Acres of seitan spilling out of a warm bun, dotted with zippy green peppers and swirled with ooey gooey cheese. Delectable.<br /></p><p>The sides we tried were macaroni salad (classic) and sriracha baked beans (exotic). </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VM6VSVXuPSM/YSd_h_ed0OI/AAAAAAAAC-Q/CKfmioCVV5Q-aXifvYKTd__B7NslvLjSgCLcBGAsYHQ/s2048/Macaroni%2BSalad%2B-%2BEarth%2BBased%2BCafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-VM6VSVXuPSM/YSd_h_ed0OI/AAAAAAAAC-Q/CKfmioCVV5Q-aXifvYKTd__B7NslvLjSgCLcBGAsYHQ/w300-h400/Macaroni%2BSalad%2B-%2BEarth%2BBased%2BCafe.jpg" width="300" /></a><a href="https://1.bp.blogspot.com/-EhAH95z2D_4/YSd_iyPIf8I/AAAAAAAAC-U/tI9v0hAXANsKTAGd-DoCQ1DoYOvF5HHggCLcBGAsYHQ/s2048/Sriracha%2BBaked%2BBeans%2B-%2BEarth%2BBased%2BCafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-EhAH95z2D_4/YSd_iyPIf8I/AAAAAAAAC-U/tI9v0hAXANsKTAGd-DoCQ1DoYOvF5HHggCLcBGAsYHQ/w300-h400/Sriracha%2BBaked%2BBeans%2B-%2BEarth%2BBased%2BCafe.jpg" width="300" /></a> </div><p></p><p>Both were lovely accompaniments to an outstanding meal.</p><p>But that burger, y'all. I need you to understand how much I love that burger.<br /></p><p>This is happy dance food.</p><p>I cannot recommend Earth Grown Cafe enough. Go there, eat the food, bring me some on your way home. Rinse and repeat.<br /></p>Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1tag:blogger.com,1999:blog-4963322260949604440.post-25564942182188078012021-08-23T18:50:00.003-04:002021-08-23T18:54:56.065-04:00BRAND WARS: Vegan Mac & Cheese<p>Have you ever spent a Saturday afternoon wondering what to do with yourself?</p><p>The answer is <b>make four boxes of mac and cheese</b>.</p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><p>For science.<br /></p><p>I can say this with authority, because that's exactly what my brother and I did this past Saturday.</p><p>Which means....ladies and gentlemen!</p><p>It's time for another BRAND WARS!!!!<span></span></p><a name='more'></a><p></p><p>Dah dah dah Dahhhhhhh!</p><p>I think this is the first <a href="https://www.myhalfassedkitchen.com/search/label/Brand%20Wars" target="_blank">Brand Wars</a> in, like *checks watch* five years or so, but that's okay, cuz it's gonna be great.</p><p>For this episode of Brand Wars, we decided to try vegan mac and cheese.</p><p>Actually, if I'm being honest, we decided to buy a shit-ton of mac and cheese and then figured we should do a Brand Wars for justification.</p><p>Honesty is important.</p><p>Anywho.</p><p>This Brand Wars features four contestants: Daiya Deluxe Cheesy Mac, Annie's Deluxe Rich & Creamy Shells & Vegan Cheddar, Field Roast's Creamy Mac 'n Chao, and Trader Joe's Vegan Mac.</p><p>It's about to get cheesy,y'all.</p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><p>So let's talk preparation.</p><p>Trader Joe's Vegan Mac comes pre-made and chilled. All ya gotta do is heat it up. We'll call this a win for Trader Joe's.</p><p>Mac 'n Chao comes from the freezer section, so this takes slightly longer to heat up, but still, all ya gotta do is heat it up. </p><p>Now we get into the complicated stuff.</p><p>For Daiya's Deluxe Cheesy Mac and Annie's Deluxe Shells & Vegan Cheddar, you have to boil water, add pasta, drain, and then add squeezy pouches of sauce.</p><p>It's laborious. I know.</p><p>But how do they taste, you ask?</p><p>Shush.</p><p>We gotta talk shapes.</p><p>There are a zillion and one pasta shapes, and half of them are good with cheese and half of them are just kinda weird. Linguini and cheese? I don't think so.</p><p>Lucky for us, none of our contestants brought linguini. </p><p></p><p>Instead, we had shell pasta from Annie's and Trader Joe's, smooth elbow pasta from Field Roast, and twisty elbow pasta from Daiya. The twisty elbow pasta was definitely coolest, but no knocks to anybody else. This is an open-minded judgement.</p><p>Before we talk taste, let's talk quantity.</p><p>I didn't think this would be necessary, but do you see this puny little bowl of Mac 'n Chao?</p><p></p><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><p>That's just not cool. Everybody knows people eat more mac and cheese than that. What's Field Roast trying to pull? Hm?</p><p>Skinny bastards.</p><p>Other than that, the portions seemed fairly balanced. The Trader Joe's Vegan Mac was perhaps a little smaller than the box mixes, but it was filling enough to not matter.</p><p>But Field Roast? Get in the game, would you?</p><p>Now, for the moment you've all been waiting for....... </p><p>TASTE TEST!</p><p><b>Daiya </b>tasted a little rubbery. Not gonna lie. There was something <i>off</i> about that neon orange chewy sauce. It wasn't <i>bad</i>, just <i>weird</i>. Very orange. Very sticky. As my brother said, "There's more cheese than there had to be." And then he took the rest home, so, yaknow, not entirely off-putting. <b>5/10</b></p><p><b> </b></p><p><b>Annie's </b>tasted buttery. It was good, but definitely had a mild, buttery flavor instead of a punchy cheese flavor. At the end of our taste test, we added a little sriracha to this and it was superb. <b>6/10</b></p><p><b> </b></p><p><b>Field Roast's </b>Mac 'n Chao was a unique experience compared to the other three. The noodles were perfectly al dente -- which is impressive since we microwaved this one. The cheese sauce was flavorful and ooey gooey. But there was something "off" about the flavor. Eventually, we decided it just tastes "too vegan." <b>5/10</b></p><p><b> </b></p><p><b>Trader Joe's </b>really took the cake on this one. We bickered quite a bit about where to place the other specimens, but this was our favorite by far. It's like alfredo sauce meets homemade mac and cheese. It's thick. It's rich. It's the best you can do without making it yourself.<b> 7/10</b></p><p><b><br /></b></p><p>Honorable mention goes to my two favorite mac and cheese recipes: <a href="https://www.hotforfoodblog.com/recipes/2015/01/22/nacho-cheese/">Lauren Toyota's Nacho Cheese</a> (served over the pasta of your choice) and <a href="https://healthyhappylife.com/vegan-baked-mac-n-cheese/">Kathy Patalsky's Baked Mac n Cheese</a>.<br /><b></b></p><p><b> </b>You know I adore mac and cheese, so share your favorites below!<br /><b></b></p>Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-88329039671536881782021-08-07T22:08:00.003-04:002021-08-07T22:08:44.176-04:00Veganniversary: Year 4!<p style="text-align: left;">My dudes, I have been vegan for four years as of yesterday.</p><p style="text-align: left;">This boggles the mind. Where did four years go? What was I doing all that time? And furthermore, <i>wtf happened to the world???</i></p><p style="text-align: left;">In addition to the chaos the entire universe unleashed in the past four years, my own life has been pretty darn hectic. Here are some highlights:<span></span></p><a name='more'></a><p></p><ul style="text-align: left;"><li>I graduated from college!</li><li>I left my 8-year-long living situation.</li><li>I moved in with my auntie and uncle (in Bel Air....jk).</li><li>I got a boyfriend.</li><li>I got new jobs.</li><li>I bought my first TV.</li><li>I finally got diagnoses and treatment.</li><li>I had my tubes tied!</li><li>I cut off all my hair <br /></li><li>I learned to cook tofu.</li><li>I learned to cook in general.</li></ul><p></p><p style="text-align: left;"></p><p style="text-align: left;"><br />...and that's just the stuff off the top of my head. There have been a zillion other moments that helped me grow from where I was four years ago to who I am today. <br /></p><p style="text-align: left;">So how does one celebrate a veganniversary that marks so much growth and change?</p><p style="text-align: left;">With a burger. Duh.</p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;">
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</div><br /><p></p><p style="text-align: left;">More about the burger another day.</p><p style="text-align: left;">For now, I just want to follow up on my previous posts about veganism by talking about how I feel now.</p><p style="text-align: left;">Long story short, I love being vegan.</p><p style="text-align: left;">I have discovered some epic vegan foods, and it seems like there's a never-ending world of vegan stuff to explore. It's exciting seeing the vegan cheese selection grow at my local grocery stores. It's fun to wander through the snacks at TJ Maxx and find vegan surprises. It thrills me that vegan cheesecake is a thing.</p><p style="text-align: left;">The hard parts -- like not knowing what to eat and not knowing what to say to people -- have gotten less hard. I have tons of things to eat, and I'm even learning to navigate the restaurant scene. As for the people, it turns out the ones who are jerks about it aren't really worth your time anyway. So there's that. Now, the hard parts are avoiding things like honey and silk that get hidden in unusual places. But that's not stressful, it's just annoying.<br /></p><p style="text-align: left;">Mostly, being vegan just feels normal. I don't have to think about it anymore. Before I try a new food, I scan the ingredients. It's a habit. I do it on autopilot; no brain required. When I buy cosmetics, I beeline to the brands I know are vegan-friendly. It makes shopping less overwhelming because I've already narrowed my focus. When I spend time with friends, I bring food. It works out for everybody, because we all get to eat what we like. Being vegan is no biggie nowadays. It's just the way I live. And it happens to have the incredible perk of making animal lives a teeny tiny bit better.<br /></p><p style="text-align: left;">All that being said, I want to hear from you. How have you celebrated your veganniversaries? How have your lives evolved over the past few years?<br /></p><p></p>Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-58194480805733964052021-07-29T20:09:00.002-04:002022-07-11T21:26:56.484-04:00Vegan Food in Hagerstown, MD<p><span></span></p><a name='more'></a>Since going vegan, my primary purpose and joy when traveling is to eat all the things.<p></p><p>Recently, I took a weekend jaunt to Hagerstown, Maryland. Why? Because they had a vegan restaurant on <a href="https://www.happycow.net/" target="_blank">Happy Cow</a>.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-3oNMm0Hl558/YQF4pieDB_I/AAAAAAAAC6o/xtIB36IIdqwB0vvHlFYdFHI2xrbUNXv0gCLcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-3oNMm0Hl558/YQF4pieDB_I/AAAAAAAAC6o/xtIB36IIdqwB0vvHlFYdFHI2xrbUNXv0gCLcBGAsYHQ/image.png" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://www.happycow.net/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="" data-original-height="500" data-original-width="500" height="200" src="https://lh3.googleusercontent.com/-kDRSCuPiqbY/YQF42VzDBqI/AAAAAAAAC6s/irnv-T14yT4RlL8ukRm9bybyKuWQLJ4swCLcBGAsYHQ/w200-h200/image.png" width="200" /></a></div><br /></div><p></p><p>Not to knock Hagerstown, but <span></span></p><!--more-->it really isn't anything especially special. It's a town. People live there. There are places to go and things to do, but there are not a lot of "attractions," so to speak. <br /><p></p><p> Look: There's a river.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cEghHmt8Ols/YQM2FgoacKI/AAAAAAAAC60/P_cYC5BGbYw0qM16tJjNul5uuJDMlA6GgCLcBGAsYHQ/s2048/Potomac%2BRiver.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-cEghHmt8Ols/YQM2FgoacKI/AAAAAAAAC60/P_cYC5BGbYw0qM16tJjNul5uuJDMlA6GgCLcBGAsYHQ/w400-h300/Potomac%2BRiver.jpg" width="400" /></a></div><p>But that was fine with me, because I am attracted to food first and foremost, so "Hub City" as Hagerstown is known, had plenty to keep me entertained.</p><p>The first night, we picked up takeout from <a href="https://www.evergreenhagerstown.com/" target="_blank">Evergreen Chinese Kitchen</a>. <span></span>Evergreen is NOT a vegan restaurant, but they are vegan friendly. We ordered Broccoli with Garlic Sauce, Vegetarian General Tso's Chicken, and Ma Po Tofu. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v8AxQUaSJH8/YQM2XVcpXiI/AAAAAAAAC68/h0mCupo1Hiw3x5xDvN9gV5xfhZ_spTDfwCLcBGAsYHQ/s2048/Evergreen%2BChinese%2BHagerstown%2BMD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-v8AxQUaSJH8/YQM2XVcpXiI/AAAAAAAAC68/h0mCupo1Hiw3x5xDvN9gV5xfhZ_spTDfwCLcBGAsYHQ/w400-h300/Evergreen%2BChinese%2BHagerstown%2BMD.jpg" width="400" /></a></div><p></p><p>Broccoli with garlic sauce is my go-to order at my local Chinese restaurants, so I figured this was a safe bet. Sure enough, it was the familiar favorite I expected. Nothing exciting, nothing disappointing. You want to talk exciting, though? The General Tso's chicken was AWESOME. 10/10. I'd never had General Tso's but I am definitely a convert now. Seitan chicken nuggets soaked in sweet-n-spicy sauce? Yes, please! Unfortunately, the Ma Po Tofu was a flop. In fact, it was disgusting. We both tried our best to give it a fair shot, but after a few chunks of soggy, flavorless tofu, we called it quits and went back to eating the chicken.</p><p>In the morning, we hit up the restaurant immediately outside the hotel doors: Burger King.</p><p>Yep. Glamorous. I know.</p><p>But hey, don't knock it until you try it. You could do a heck of a lot worse than hashbrowns, French toast sticks, and piping hot coffee (not pictured).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-U1bFWTnTShU/YQM2pNh_UWI/AAAAAAAAC7E/JPpJEYfv2K4uC3L8fBgSTxOCGiZNN6qNQCLcBGAsYHQ/s2048/Vegan%2BBreakfast%2Bat%2BBurger%2BKing.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-U1bFWTnTShU/YQM2pNh_UWI/AAAAAAAAC7E/JPpJEYfv2K4uC3L8fBgSTxOCGiZNN6qNQCLcBGAsYHQ/w400-h300/Vegan%2BBreakfast%2Bat%2BBurger%2BKing.jpg" width="400" /></a></div><p>For dinner, we ordered from <a href="https://www.hummusgrill.net/">Hummus Mediterranean Grill</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-t9VqfWcd3T0/YQM7aGZWtWI/AAAAAAAAC7k/9OS_9iCKvGALiIUUIKcs7k_So4a5ZD0JwCLcBGAsYHQ/s978/Hummus%2BGrill%2BHagerstown%2BMD.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="978" height="229" src="https://1.bp.blogspot.com/-t9VqfWcd3T0/YQM7aGZWtWI/AAAAAAAAC7k/9OS_9iCKvGALiIUUIKcs7k_So4a5ZD0JwCLcBGAsYHQ/s320/Hummus%2BGrill%2BHagerstown%2BMD.png" width="320" /></a></div><br /><p></p><p>Holy cheese balls, guys.</p><p></p><p>This place was bomb.</p><p></p><p>We ordered a falafel wrap, a falafel bowl, roughly ten gallons of baba ganoush, and some fries. We ate it all.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lu-HWUbY_60/YQM4ZODAUDI/AAAAAAAAC7M/7sP8oB99yuQCxHLIPs4PKMKhtIO7Gb3rwCLcBGAsYHQ/s2048/Hummus%2BGrill%2B-%2BThe%2BBEST%2BFood%2Bin%2BHagerstown%2BMD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-lu-HWUbY_60/YQM4ZODAUDI/AAAAAAAAC7M/7sP8oB99yuQCxHLIPs4PKMKhtIO7Gb3rwCLcBGAsYHQ/w400-h300/Hummus%2BGrill%2B-%2BThe%2BBEST%2BFood%2Bin%2BHagerstown%2BMD.jpg" width="400" /></a></div><br /><p></p><p>Then on Monday, we went back for more.</p><p>I don't even know how to tell you guys how impressed we were with this restaurant. It has, hands-down, the best vegan-friendly menu I've ever seen. I don't just mean the assortment of food, I mean the actual menu itself. Everything vegan is marked vegan. Everything. Even the obvious stuff, like tomatoes. So you don't have to guess about anything. If it says vegan, it's vegan. If it doesn't, it's not. Super clear.<br /></p><p>To make it better, they went to the trouble of veganizing their "magic sauce."</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.hummusgrill.net/create/meal/20" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="199" data-original-width="464" height="137" src="https://1.bp.blogspot.com/-ImfoqHqnMNs/YQM63iDf13I/AAAAAAAAC7c/ym91ux4lq2Q2Q5AEbtRvXlUddL0VkDWgwCLcBGAsYHQ/s320/Vegan%2BMagic%2BSauce%2Bat%2BHummus%2BGrill%2Bin%2BHagerstown%2BMD.png" width="320" /></a></div><br /><p></p><p>I have never in my life seen a restaurant offer its specialty in two versions side-by-side. Blew me away. They really put thought into the vegan experience and wanted to make vegan food they could be proud of. That's a beautiful thing.</p><p>And, as if the phenomenal food weren't enough, the staff is outstanding. Everybody greets you. Everybody smiles. Everybody wants to make sure you get everything your heart desires. They accidentally gave us the non-vegan sauce on our first visit, but they caught their mistake, apologized, and rushed off to remake it without us having to say a word. On our second visit, somebody walked up to me just to say I had a beautiful smile. It's like the picture-perfect diner in your favorite warm-fuzzy TV show. Love them. LOVE THEM. Highly, highly recommend.</p><p>Finally, before we left town, we dined at the all-vegan cafe that had drawn us to Hagerstown to begin with.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.antioxtreatments.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="177" data-original-width="197" height="177" src="https://1.bp.blogspot.com/-2gnbLyD1Ud4/YQM_emPItdI/AAAAAAAAC8M/03VlhcQczEQOtwmKSJw0MHuEfululSpggCLcBGAsYHQ/s0/Antiox%2BHagerstown%2BMD.png" width="197" /></a></div><p><a href="https://www.antioxtreatments.com/" target="_blank">Antiox</a> is a health-focused vegan cafe and juice bar. Their pride and joy is their selection of fresh-pressed juices, each crafted to support your health in one way or another. </p><p>But ain't nobody got time for juices when there's an Almond Joy smoothie on the menu, so that's what we ordered. </p><p>We also tried two of their wraps, both of which were <i>thicc</i>. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XS-zl97mS2g/YQM5EtdfQXI/AAAAAAAAC7U/IyZnW5WXZeofDnIc9Q3xD3CZOCja2jMkACLcBGAsYHQ/s2048/Antiox%2BVegan%2BRestuarant%2Bin%2BHagerstown%2BMD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-XS-zl97mS2g/YQM5EtdfQXI/AAAAAAAAC7U/IyZnW5WXZeofDnIc9Q3xD3CZOCja2jMkACLcBGAsYHQ/w400-h300/Antiox%2BVegan%2BRestuarant%2Bin%2BHagerstown%2BMD.jpg" width="400" /></a></div> <p></p><p>And not to sound like a stereotypical Millennial vegan hipster, but they had the best avocado toast I've ever met in my life. Thick-cut toast slathered with perfectly ripe avocado, loaded with vegan parm and fresh veggies that make you hope you never reach the last bite. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pppWWwoS2zY/YQNCgESAHXI/AAAAAAAAC8U/8JE73nHIXN0XcPdX4guBWq1LJICGVOTeQCLcBGAsYHQ/s2048/Antiox%2BVegan%2BAvocado%2BToast%2Bin%2BHagerstown%2BMD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://1.bp.blogspot.com/-pppWWwoS2zY/YQNCgESAHXI/AAAAAAAAC8U/8JE73nHIXN0XcPdX4guBWq1LJICGVOTeQCLcBGAsYHQ/w400-h300/Antiox%2BVegan%2BAvocado%2BToast%2Bin%2BHagerstown%2BMD.jpg" width="400" /></a></div> <p></p><p>I know it might sound lame to go out for avocado toast, but for reals....it's at the top of my list when we go back. Add on the soup of the day, and you have yourself a feast.</p><p></p><p>The final verdict? Hagerstown is probably not going to be the vacation of a lifetime. But if you ever find yourself within an hour or so of Hub City, do yourself a favor and visit Hummus Mediterranean Grill. While you're there, walk a couple of doors down to Antiox and snag yourself an avocado toast, like the self-respecting vegan that you are.<br /></p>Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1tag:blogger.com,1999:blog-4963322260949604440.post-13929916224960696112020-05-09T16:15:00.000-04:002020-05-09T16:15:07.583-04:00Does Rice Paper Bacon Work?You know those people who can describe food so pithily that their prose elegantly encapsulates the essence of the dish?<br />
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I can do that with rice paper bacon. Because as it turns out, you only need one word to describe the nuance of the recipe:<br />
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<i></i><br />
<a name='more'></a><i>Redonkulous.</i><br />
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I'm not even kidding. This fake bacon is absolutely, without a doubt <i>redonkulous</i>. There's no better way to describe it.<br />
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Sure, plenty of other adjectives could apply.<br />
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It's simultaneously crispy and chewy.<br />
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It has a smack-you-in-the-face flavor.<br />
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It's delicious and delectable and awesome and all that.<br />
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Hell, it's even sizzley when you pull it out of the oven. No joke. <br />
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But none of those words can truly express the character of this bacon.<br />
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It's <i>redonkulous</i>.<br />
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Just look at it! It looks bacon-y! But it's just amalgamation of rice and water and magic.<br />
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Bonus points: It's hella cheap to make. The only thing I didn't have in my cabinets already was rice paper, and that's easy enough to find.<br />
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Get the recipe from Sweet Simple Vegan here: <a href="https://sweetsimplevegan.com/2020/01/crispy-vegan-bacon/">https://sweetsimplevegan.com/2020/01/crispy-vegan-bacon/</a> (and up your bake time if necessary--mine took about 14 minutes to reach optimal crispiness).<br />
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If you're in love with any other vegan bacon substitutes, be sure to tell me about them below. I'm always on the lookout for a new vegan nosh.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-29670800628609790422020-04-30T15:42:00.000-04:002020-04-30T15:42:09.719-04:00My DIY Recipe BinderEverybody has their own way of storing recipes. Once upon a time,
people used recipe boxes. Then people had fill-in-the-blank recipe
books. Then I think everybody either switched to some kind of app or
stopped cooking altogether. None of those options were going to work for me,
so I decided I needed to create my own recipe storage solution.<br />
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<a href="https://1.bp.blogspot.com/-tW4flx9RcUE/XqiFWvfu5fI/AAAAAAAACyY/Cc7UdA4U2yMtpNdlPsU364bKpm5JbtXMACLcBGAsYHQ/s1600/DIY%2BRecipe%2BBinder%2BPin.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="320" src="https://1.bp.blogspot.com/-tW4flx9RcUE/XqiFWvfu5fI/AAAAAAAACyY/Cc7UdA4U2yMtpNdlPsU364bKpm5JbtXMACLcBGAsYHQ/s320/DIY%2BRecipe%2BBinder%2BPin.png" width="213" /></a></div>
<br />
<b>My Criteria</b><br />
<br />
In case you hadn't noticed, I'm a wee bit opinionated about things. (See: <a href="https://www.myhalfassedkitchen.com/search/label/Brand%20Wars" target="_blank">Brand Wars</a>.) Given that I may have a stick up my butt from time to time, when I decided to invent my own, unique, absolutely perfect recipe book, I
spent a lot of time thinking about what I wanted and how it would work.
These were my criteria:<br />
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<ol>
<li>It had to look nice. I wanted my recipe book to make me happy and be something I felt proud sharing with other people--such as all you citizens of the Internet and also anybody who sat in my kitchen long enough for me to wave a pile of recipes in their face. <br /> </li>
<li>It had to have enough space to actually write recipes. 3x5 cards were not going to cut it.<br /> </li>
<li>It had to help me preserve my recipes--so those little binders with notched cards were a no-go because I would lose that shit in a millisecond.<br /> </li>
<li>It had to be flexible so that I could add, remove, and rearrange as needed. I may be opinionated, but I reserve the right to change my opinion.</li>
</ol>
<br />
<b>My Solution</b><br />
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<b><a href="https://1.bp.blogspot.com/-kAAvnshmpd4/XqiBuNNxSNI/AAAAAAAACyQ/Pz0wW8BdTgUDIqJWxzjSieqFeY9JnRyOQCEwYBhgL/s1600/IMG_20200425_105601140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="300" src="https://1.bp.blogspot.com/-kAAvnshmpd4/XqiBuNNxSNI/AAAAAAAACyQ/Pz0wW8BdTgUDIqJWxzjSieqFeY9JnRyOQCEwYBhgL/s400/IMG_20200425_105601140.jpg" width="400" /></a></b></div>
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<b><br /></b>
I decided that a binder was the best solution for me. As an added
bonus--which I discovered by accident--individual pages can be taken out
and dragged all over the kitchen without having to find space for the
entire binder on the counter. Also, the plastic page protectors mean
that I can spill flour/olive oil/cupcake batter on it. Which I do. Every
time. But no worries; it wipes right off!<br />
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Originally, I poured a lot of time into perfectly preserving each of my recipes. Over time, though, this binder has become a collection of Post-it notes and printed recipes and photocopies of things from books. But it's all in one place, it's easy to find, and right now, that's all that matters.<br />
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<br />
<b>How to Create Your Own</b><br />
<br />
If you think a recipe binder would suit your needs too, here are my top tips for setting it up:<br />
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<b>1. Buy the binder of your dreams</b> <br />
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I am usually a total cheapskate. I buy the cheapest possible version of whatever works. In this case though, the cheap version does not work. Trust me. Here's what I recommend: <br />
<ul>
<li>Buy one in a color you love, or in a neutral that will let you switch up the design when you get bored. Mine is chocolate brown.</li>
<li>Get a durable one. Heck, get an extra heavy-duty one. Reinforce that thing with platinum if you have to. A broken binder is not a good time.</li>
<li>Go extra-wide. No, I don't mean a 3-inch binder, I mean one with extra wide covers so it actually covers your sheet protectors and tabs and whatnot.</li>
<li>Get one of the easy-open ones with the button thingy so you don't decapitate yourself in the rings. </li>
<li>If you want to make it pretty, make sure it's a "view" binder with the clear plastic so you can slide your own covers in.</li>
</ul>
I know, spending $12 on a binder when there's a shitty $2 one right next to it seems stupid. It's not. For reals, I could have paid double for mine and still not regretted it.<br />
<br />
<b>2. Make it pretty.</b><br />
My secret to an awesome-looking recipe binder was scrapbook paper. I cut down 12x12 sheets to fit the binder covers and
spine (in a color that coordinated with my binder <i>and</i> that matched my coffee mug, because I'm classy like that). Originally, I hand wrote each of my recipes on a 5x8 sheet of paper and pasted it to the middle of a coordinating piece of pretty 8.5x11 scrapbook paper.<br />
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<br />
If you're super crafty, you could probably bling it out with washi tape and stickers and whatever else you have at your disposal. I am too lazy to maintain a system that elaborate, but more power to you.<br />
<br />
<b>3. Get good tabs.</b><br />
I'm going to let you in on a little secret. Normal binder tabs DO NOT work with sheet protectors. For your tabs to stick out past the edge of the sheet protectors, you gotta buy extra-wide tabs. Not big tabs, mind you. Extra wide. They're cheap. They're usually customizable. You just gotta find them. I usually end up ordering mine online, but you may be able to find them in stores around back-to-school season.<br />
<br />
<b>4. Use thin sheet protectors.</b><br />
Not only are thin sheet protectors typically
cheaper than the heavy duty kind, but they don't bulk up your binder as
much, so you can squeeze more recipes into the book without making it
bulge. If you want stiffer pages for some of your go-to recipes, you can use cardstock to beef them up<b>.</b><br />
<br />
<b>5. Make it work for you.</b><br />
The great things about a DIY, modular-style recipe storage system is that you can customize it and change it however you want so that it works for you. If you want a tab for cocktail recipes, go for it. If you want a tab for things made with chocolate, I commend you. If you need a separate section to store all your kale recipes...well, maybe you should find a different blog. But in any case, you can switch this up until it's perfect for what you need.<b> </b><br />
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<br />
I would love to hear how you organize your recipes, and whether your current system is working for you. Comment below! Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1tag:blogger.com,1999:blog-4963322260949604440.post-88261739921445692972020-04-28T14:43:00.002-04:002020-04-28T14:45:25.390-04:00I Made Banana Muffins Against My WillI don't like bananas.<br />
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I realize that this confession is coming right on the heels of my "<a href="https://www.myhalfassedkitchen.com/2020/04/baked-apple-cinnamon-rolls.html" target="_blank">I won't eat apples</a>" admission, so I'm sure you think I'm on some kind of anti-fruit crusade, but I promise, it's not like that.<br />
<br />
I just don't like bananas. They're too squishy and stringy and....peely. I don't dig it. <br />
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But my pandemic brain decided that it wanted to make banana nut muffins, and I had a bag of nuts (a nut sack, lol), so I ordered bananas from the grocery people.<br />
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Then all the bananas turned brown, which I hear is a good thing for banana nut muffins but a bad thing for having six bananas on your counter.<br />
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All of a sudden, I had to hustle my ass to make a bunch of banana nut muffins that honestly, I didn't even want anymore. And I'm lazzzyyyy. I don't wanna make muffinnnnns. Leave me alooooone.<br />
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<br /></div>
<div>
But I did it anyway. Because sometimes I'm responsible like that.</div>
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<div>
So I start making these muffins and I stir up all the dry ingredients and I mush the bananas and I cut up an extra banana because the <a href="https://itdoesnttastelikechicken.com/vegan-banana-nut-muffins/" target="_blank">It Doesn't Taste Like Chicken girl</a> said to (and I wanted to get rid of as many icky bananas as possible), and then I go to add the nuts to the banana nut muffins and realize that the bag of walnuts I had was actually a bag of almonds.</div>
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<div>
Who's ever heard of a banana almond muffin? Nobody, that's who. They sound terrible.</div>
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<div>
But idiocy is the mother of invention or something, so I added chocolate chips instead. </div>
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Ta da!<br />
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<div>
These are Chocolate and Banana Chunk Muffins.</div>
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<br /></div>
<div>
They're plush and sweet and super duper banana-y.</div>
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Which would be great, except I don't like bananas.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-oEec6xcAaR4/Xqh3QvTWLFI/AAAAAAAACxM/ut5Ao0dqn8UeK9drzhcEKBhb4Vb-GPq0QCLcBGAsYHQ/s1600/Vegan%2BBanana%2BChocolate%2BChip%2BMuffins%2Bcloseup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://1.bp.blogspot.com/-oEec6xcAaR4/Xqh3QvTWLFI/AAAAAAAACxM/ut5Ao0dqn8UeK9drzhcEKBhb4Vb-GPq0QCLcBGAsYHQ/s640/Vegan%2BBanana%2BChocolate%2BChip%2BMuffins%2Bcloseup.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Free to a good home.</td></tr>
</tbody></table>
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<div style="text-align: left;">
If you would like to make these for yourself, which I don't necessarily recommend but also won't prevent, you can <a href="https://itdoesnttastelikechicken.com/vegan-banana-nut-muffins/" target="_blank">get the recipe here</a> and then swap out the nuts for chocolate chips. I use the kind from Trader Joes, but in these perilous pandemic days, use whatever you've got. </div>
</div>
Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-29984955087209808272020-04-25T11:55:00.002-04:002020-04-26T08:33:26.810-04:00Baked Apple Cinnamon RollsEveryone loves cinnamon rolls; it's a universal truth.<br />
<br />
Cinnamon rolls are an excellent social distancing food because they're familiar and comforting, they take a long time to make (so they're boredom-busting), and they don't require any weird-ass ingredients that you'd have to leave your house to get. Understandably, I decided my pandemic experience would be incomplete without indulging in cinnamon rolls at least once. (It would be more than once, but now I'm out of butter.)<br />
<br />
When I waddled upstairs to start baking this morning, I remembered I had some really really sad looking apples that I bought the first day of the shutdown because I thought it would be responsible to buy fruit to ward off scurvy. Turns out though, I don't eat apples. Even when I put them in a fruit bowl all pretty-like.<br />
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<br />
So I decided, right then and there, to invent Baked Apple Cinnamon Rolls to use those suckers up.<br />
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<tr><td class="tr-caption" style="text-align: center;">This image is Pinterest-ready, because we're fancy like that.</td></tr>
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I'm sure nobody has ever thought to do this before, so I didn't Google it to see if there's already a recipe, I just rolled along with my own seat-of-my-pants method.<br />
<br />
I started with <a href="https://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/" target="_blank">Minimalist Baker's cinnamon roll recipe</a>. My only changes were to use soy milk instead of almond, fancy baking flour instead of all purpose, and brown sugar instead of white in the filling.<br />
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While the dough was rising, I peeled and cored and thinnnnnnly sliced two of my pathetic apples. As it turned out, I only needed one, but that's okay. I'll feed the other one to the squirrels or something. Squirrels probably eat apples. They don't look like they have scurvy.<br />
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I rolled out the dough, smeared it with butter, sprinkled it with cinnamon sugar, and then covered it in apple slices and rolled it up.<br />
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I should also inform you that I am entirely too lazy to actually measure dough, so I just rolled it out until I was like "yeah, that's probably big enough" and cut it into chunks that looked like they were cinnamon-roll sized. I made 14 cinnamon rolls instead of 10 and had to use two dishes. Whoops.<br />
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After they rose, I popped them in the oven for 27 minutes and just about licked the oven door while they were in there because omfg they smelled so good.<br />
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I'm sure these would be absolutely mind blowing if you drizzled them with caramel sauce, but I am too lazy to invent Caramel Apple Cinnamon Rolls today. You have my blessing to test them yourself and report back to me about your success.<br />
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While you do that, I'll be over here single-handedly eating 14 cinnamon rolls. Like a survivor.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-85970707984693194012020-04-17T21:27:00.000-04:002020-04-26T08:33:59.315-04:00I Broke My WafflesMy inner fat kid is on the fritz.<br />
<br />
You know how I know?<br />
<br />
Because I made waffles.<br />
<br />
<a href="https://www.noracooks.com/vegan-waffles/" target="_blank">These waffles</a>.<br />
<br />
Delicious waffles.<br />
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<br />
But like a complete, total, skinny dumbass...<br />
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I forgot to add the sugar.<br />
<br />
All 1/3 cup of it.<br />
<br />
Which makes these waffles healthy.<br />
<br />
Ordinarily, I would be repulsed by such a notion. Decadent carbohydrates sullied in the name of nutrition? I think not.<br />
<br />
But my dudes.<br />
<br />
These were freaking fantastic.<br />
<br />
Like, holy cheese balls, guys. You don't understand. They're awesome.<br />
<br />
Yeah, sure, if you added the sugar they'd be better. They'd be better than the best Belgian waffle at the classiest hotel in town. I kid you not.<br />
<br />
But these waffles? I totally ate two of them while I was standing next to the waffle maker waiting for the other ones. If I didn't have to save them for my friends' brunch tomorrow, I'd eat two more. And maybe two more after that. At which point, perhaps my inner fat kid would no longer be on the fritz; they'd just be in a carb coma.<br />
<br />
I highly recommend <a href="https://www.noracooks.com/vegan-waffles/" target="_blank">Nora Cooks' recipe</a> (with or without the sugar) and very much encourage you to invite me over for waffles anytime.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1tag:blogger.com,1999:blog-4963322260949604440.post-77648463877335161682020-04-12T20:40:00.002-04:002020-04-26T08:34:43.273-04:00The Best Vegan Oatmeal Raisin Cookies in the UniverseIf you've been here for a hot second, you probably know that I love cookies. And cookie dough. And Oreos. But guys. All of that pales in comparison to my love for oatmeal raisin cookies.<br />
<br />
I love oatmeal raisin cookies.<br />
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<br />
No, like really. I LOOOOOVE oatmeal raisin cookies. It's even in <a href="http://myhalfassedkitchen.blogspot.com/p/about-me.html" target="_blank">my bio</a>.<br />
<br />
One of my great moments of shame as a child was when my mother baked oatmeal raisin cookies for a meeting she had and I kept sneaking into the kitchen and stealing one and then another one and then another one and then I filled my teeny art kit suitcase with cookies and hid behind a chair and ate them all. <br />
<br />
But you know what? I don't even think I regret it. Because oatmeal raisin cookies are the best.<br />
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Sadly, when I went vegan, I discovered that my "<a href="https://myhalfassedkitchen.blogspot.com/2013/12/best-oatmeal-raisin-cookies-in-whole.html" target="_blank">Best Oatmeal Raisin Cookies in the Whole Wide World</a>" recipe wasn't really veganizable. Every time I tried, they turned out sad and flat and not even a little bit as glorious as oatmeal raisin cookies are supposed to be.<br />
<br />
But then.<br />
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This is my cousin's recipe for vegan oatmeal raisin cookies. I don't know if she wrote the recipe. I don't know if she got it from some other blog. I don't know if she sold her soul to Satan in exchange for the secrets of the oatmeal cookie universe. All options seem plausible. But all that really matters is that we have the recipe now, and it's perfect.<br />
<br />
(That being said, if this recipe originated with you, or you know who invented it, please please let me know so that I can link to it and also maybe send flowers.)<br />
<br />
This recipe makes about 45 tablespoon-sized cookies. They're soft and warm and cozy and everything an oatmeal raisin cookie should be. The dough is a squishy dream to work with. Really, I can't say enough good things about this recipe. You gotta make it.<br />
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<h3>
The Best Vegan Oatmeal Raisin Cookies in the Universe</h3>
<br />
<b>Ingredients:</b><br />
<ul>
<li>1 1/2 cups all purpose flour</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>2 sticks of vegan butter, softened (we've been using Country Crock Plant Butter)</li>
<li>3/4 cup brown sugar</li>
<li>1/3 cup white sugar</li>
<li>1/2 cup cinnamon applesauce (or 1/2 cup plain applesauce and 1 tsp cinnamon)</li>
<li>2 tsp vanilla</li>
<li>3 cups old fashioned oats</li>
<li>1 cup raisins</li>
</ul>
<br />
<b>Instructions:</b><br />
<br />
<ol>
<li>Stir together flour, baking soda, and salt in a small bowl. (I also add the cinnamon here if I'm not using cinnamon applesauce.)</li>
<li>In a large bowl, cream together softened butter and sugar.</li>
<li>Mix applesauce and vanilla into butter mixture.</li>
<li>Mix flour mixture into butter mixture.</li>
<li>Stir in the oats and raisins.</li>
<li>Scoop tablespoonfuls onto an ungreased cookie sheet.</li>
<li>Bake for 12 minutes at 350*F.</li>
<li>Let cool slightly before transferring to a wire rack.</li>
</ol>
Makes about 45 cookies.</div>
Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-37907795120482933162020-04-02T10:54:00.000-04:002020-05-09T15:47:14.784-04:00Recipe Roundup: What I've Cooked in QuarantineIn case you hadn't noticed, there's a raging pandemic happening outside. Which means I'm inside. Making snacks.<br />
<br />
Actually, that's not entirely true. I spent about a week and a half panicking, like a normal person. Now I'm making snacks.<br />
<br />
Here's a roundup of what I've made so far, in case you need inspiration for your own isolation menu.<br />
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<b>Lauren Toyota's Zucchini Cream Sauce</b>
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<img border="0" src="https://lh3.googleusercontent.com/-Z-0FGMGZRLs/XoX1vKisxmI/AAAAAAAACuc/xZMUI2T5dS0V1luEFsjOQvsDIdz2lRyZQCLcBGAsYHQ/s1600/1585837497284761-0.png" width="400" />
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I never in a million years would have pureed a zucchini and called it food. Never ever. But damn this is delicious. When I did my big pre-isolation shop, I grabbed four zucchinis so I could make a double batch of <a href="https://www.hotforfoodblog.com/recipes/2017/06/30/vegan-carbonara-with-zucchini-cream-sauce/" target="_blank">this sauce</a> and freeze it. Worked like a charm. I froze it without kala namak, cheese, or meaty bits; I add those to each dish individually when I assemble the meal. Highly recommend.<br />
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<b>Nacho Cheese</b><br />
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Life without cheese is no life at all, which makes it absolutely essential for the survival of the apocalypse. The <a href="https://www.hotforfoodblog.com/recipes/2015/01/22/nacho-cheese/" target="_blank">Hot for Food nacho cheese</a> is my go-to cheese sauce. I make a double batch every couple of weeks. Pro tip: You can freeze this in single-serving containers and thaw one out whenever you need a quick taco/macaroni/finger-dipped-in-nacho-cheese fix.<br />
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<b>Whole Wheat Bread</b></div>
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<b><br /></b>
I'm a new convert to <a href="https://sweetsimplevegan.com/2018/09/homemade-whole-wheat-bread/" target="_blank">Sweet Simple Vegan</a>, but I'm loving them. This is one of the first recipes of theirs that I've tried, and it won't be the last. Next time I make this, I'll probably skip the oatmeal topping since it just flaked off and didn't add much flavor.<br />
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<b>Sandwich Bread</b></div>
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This is, hands down, <a href="https://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe" target="_blank">the best sandwich bread recipe</a> I've ever met. Holy cow, dudes. I've made at least four loaves now. When I'm making it for sandwiches, I use one cup of wheat flour and two cups of white flour. When I'm making it for deliciousness, I roll powdered sugar and cinnamon into the dough to make cinnamon swirl bread. I'm not even kidding, this stuff is phenomenal. Make it. Make it right now. I'll wait.</div>
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<br />
<b>Oh She Glows' Chickpea Salad</b></div>
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<b><br /></b>
I've been vegetarian for a really long time, and as such, I've made a lot of chickpea salad sandwiches. They were all mediocre at best, weirdly bitter and overly mustardy at worse. But <a href="https://ohsheglows.com/2015/07/21/chickpea-salad/" target="_blank">Oh She Glows' recipe</a> is perfect. It's full of crisp veggies and it's tangy and creamy and irresistibly good. Try it on the sandwich bread I just mentioned (what do you mean you haven't made it yet? You're missing out, dudes) with some avocado.<b> </b><br />
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<b> </b><br />
<b>Meringue Mushrooms</b></div>
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<b><br /></b>
When the grocery store shelves are empty and you're locked inside your house with nothing to entertain you but the entire Internet and the contents of your kitchen cabinets, you have to get creative. With that in mind, I crafted some aquafaba meringue mushrooms for April Fools Day. I used <a href="https://lovingitvegan.com/vegan-meringue/" target="_blank">this recipe</a> for the meringue, which whipped up perfectly. I made the mushrooms from memory (which means they're slightly funky looking), but <a href="https://natashaskitchen.com/meringue-mushrooms-recipe/" target="_blank">this tutorial</a> looks like an excellent guide. <br />
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<b>Eggplant Parmesan</b></div>
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<b><br /></b>
Full disclosure, I never actually had eggplant parm before going vegan, so I have no idea what it's supposed to taste like. I gather it's generally cheesy. But <a href="https://minimalistbaker.com/vegan-eggplant-parmesan/" target="_blank">this vegan eggplant parm</a> is crispy and amazing and you should definitely make it it for yourself. Breading stuff is always a pain in the butt, so do yourself a favor and make a double batch. I've had luck baking the eggplant for 30 minutes, popping it in the fridge or freezer, and then frying it when I'm ready to eat. The eggplant gets a little softer this way, but the breading will still crisp up and it's a baller meal that you can pretend is healthy despite being, yaknow, breaded and fried and served with noodles.<b> </b></div>
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Also, look at this perfect avocado:</div>
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Consider it a tiny speck hope that sometimes things turn out just right.</div>
Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1tag:blogger.com,1999:blog-4963322260949604440.post-73652304701181269522020-03-23T09:51:00.000-04:002020-04-28T14:47:38.977-04:00Upsides to the ApocalypseI'm just gonna go ahead and say it.<br />
<br />
This coronavirus thing sucks.<br />
<br />
Up until yesterday, I'd been trucking along just fine. I went to work on a modified schedule. I ate lunches with my dog. I hung out with my friends. Everything was going great, aside from the looming anxiety that the whole world was on the brink of disaster.<br />
<br />
Then my jobs went on lockdown and I realized that I am, for all intents and purposes, laid off. So now I'm home, and I'm staring at the walls, and it turns out I'm bored.<br />
<br />
So here are my initial musings and self-comforting thoughts to try to get through the COVID-19 apocalypse.<br />
<br />
<b>1. My pants won't get dirty.</b><br />
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One of the great tragedies of my life is that the pants I like get dirty at work so I don't wear them during the rest of my life. That won't be a problem for the next couple of weeks, so everyday denim, here I come.<br />
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<b> </b><br />
<b>2. Nobody drinks soy milk</b>.<br />
That means that while all the other grocery store shelves are bare, there's still plenty of plain soy milk left for me.<br />
<br />
<b>3. Baking is socially responsible.</b><br />
Okay, maybe not really, maybe not always, BUT, since there is no bread on the grocery store shelves, I have a green light to bake my own bread. I've made three loaves so far. They were delicious.<br />
<br />
<b> </b><br />
<b>4. Computer games still exist.</b><br />
I have a long-standing love of PC games, thanks to a childhood of Carmen Sandiego and the Learning Company. However, I never play computer games. Like, ever. Because work. But now, sans employment, I am free to rediscover the joys of 8-bit entertainment. Have you guys heard of this newfangled Stardew Valley game? It's pretty nifty.<br />
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<b> </b><br />
<b>5. My friends are awesome.</b><br />
My household and my friends' household have both made pacts: if one of us gets the virus, we're all getting the virus. Now, I know, the CDC is screaming bloody murder at us right now, but they can suck it. We're all healthy. We're all trying not to infect people outside our circle. But the two of our group who still have to go to work both work in healthcare professions and are all but guaranteed to be exposed. So we're still hanging out, sharing meals, playing games, and supporting each other, because we can.<br />
<br />
<b>6. There is an outside.</b><br />
It's springtime. Every day, something gets a little bit greener, the birds sing a little bit louder, and that damn squirrel gets a little bit fatter. I can watch all of that from my deck, without raising public risk.<br />
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<b>7. The Internet is infinite.</b><br />
Now, I'm going to try my best not to fall into the black hole that is the Interwebs, but it does offer an unlimited array of education and entertainment options. I can still download audiobooks from the library. I can still find new knitting patterns to knock out my stash. I can still drool over all the vegan recipes on Pinterest. It'll be okay.<br />
<br />
<b>8. I really do have stuff to do.</b><br />
I still have a butt-ton of stuff to organize from my move. I have 20 years of family photos to sort. I have a sweater to finish. I have things to clean. I have plants to water. I could vacuum my car. There really is stuff for me to do. I just have to stop panicking about cabin fever and actually <i>do </i>some of it.<br />
<b> </b><br />
<b> </b><br />
I hope you're all doing okay. I hope you and your families are healthy. I hope you have lots of snacks in your cupboards. Comment below, give me your survival tips, share your favorite recipes, or tell me what you're doing to entertain yourself in isolation.<br />
<br />
Also, if you know how to catch a freaking fish in Stardew Valley, please send help.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-67951531598803015632020-01-23T18:41:00.001-05:002020-04-26T08:36:43.417-04:00New Things and Seitan SandwichesI've been on a bit of a kick for trying new things lately. I say "bit of" because I am very firmly rooted in my comfort zone and I don't want any of you to try to poke me out of it. (Edible bribes are much more effective than poking anyway.) But I have been slowly, tentatively, introducing new things into my comfort zone.<br />
<br />
First, I started watching a new TV show: Madam Secretary. Holy cow, is it good. It has a lot of West Wing vibes, which I appreciate, but it definitely has its own flavor.<br />
<br />
Then, when I realized I was binge-watching to an extreme degree, I decided to do something productive while I watched TV (to negate the shame). I started knitting. I've been knitting off and on for at least 15 years...probably more. So it isn't the knitting itself that's new, it's the project. I have officially begun my first sweater. I am equal parts terrified and excited.<br />
<br />
Which is why I needed snacks.<br />
<br />
You can't be terrified and excited and not have snacks.<br />
<br />
So I made my first loaf of seitan.<br />
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And then I made sandwiches.<br />
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Holy cheeseballs, guys. These were good. Dangerously, addictively, unbelievably good.<br />
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They kind of tasted like gas station food (and in my pictures, they definitely look like gas station food), but I mean that in the best possible way. They were ooey gooey and chewy and cheesy and I couldn't get enough of them.<br />
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<br />
My aunt told me I should open a vegan sandwich shop and sell these. They're that irresistible.<br />
<br />
Of course, I can't take any credit other than squishing some stuff together and slapping it all between bread. The recipe for both the seitan and the vegan Philly cheese steak sandwiches came from Lauren Toyota's <i>Hot for Food: Vegan Comfort Classics</i> cookbook. So far, every recipe I've tried from it has been to die for, and these sandwiches are no exception. I highly recommend the sandwiches and the book (and the TV show and the knitting, if that floats your boat).<br />
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It just goes to show that sometimes, sometimes, new things can be good. And comfort zones are always better with snacks.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com5tag:blogger.com,1999:blog-4963322260949604440.post-62339559919852350862019-12-08T18:38:00.000-05:002020-04-07T11:59:40.877-04:00Spinach and Chickpea Stuffed ShellsAfter I went vegan, I tried to make stuffed shells with a tofu ricotta because one of the YouTube vegans swore up and down that it was the most amazing stuff ever and you couldn't even tell the difference between tofu and ricotta.<br />
<br />
She was wrong.<br />
<br />
It was terrible.<br />
<br />
So I've been skeptical about trying anyone else's ricotta substitutes, let alone a recipe like stuffed shells that highlights said ricotta substitutes, but then I stumbled across a 6-year-old recipe from some dude named Andrew Olson and I figured it was worth the risk: <a href="https://www.oneingredientchef.com/chicotta-stuffed-shells/">https://www.oneingredientchef.com/chicotta-stuffed-shells/</a>.<br />
<br />
This recipe makes the filling out of chickpeas, cashews, and spinach--all things I'm willing to eat on their own (tofu, not so much). So this afternoon I took the leap and made the shells.<br />
<br />
People. They were incredible.<br />
<br />
Oh my god.<br />
<br />
Look at 'em:<br />
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<br />
Look at 'em some more:<br />
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They're yummy, they're filling, they're healthy, and they're not a total pain in the ass to make. In fact, you could probably do all the prep in advance, freeze a tray of these, and just stick them in the oven when you're ready to eat.<br />
<br />
My only complaint is that the filling seems a bit gritty, but I think that's my blender's fault more than anything else. Next time I might blend the filling in shifts to see if that helps, but even if it doesn't, I will still make this on the regular because DAMN is it delicious.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-46278868179171723072019-12-02T21:18:00.002-05:002020-04-07T11:59:40.851-04:00Vegan Pumpkin Pie is My SuperpowerDear citizens of the Internet:<br />
<br />
I am writing to you at this time, fully interrupting your holiday merriment and whatnot, to inform you that I am--100% confirmed--a vegan goddess. Yes, you read that right. My vegan awesomeness has officially transcended this dimension and become supernatural, otherworldy, and downright magical.<br />
<br />
I have made a vegan pumpkin pie. And it. was. BOMB.<br />
<br />
I swear. I didn't know this was possible. If I had known this was possible, I would have made one a long time ago. I would have...I dunno...attempted world domination or something, because in a universe where I can make a vegan pumpkin pie that is EXACTLY as phenomenal as traditional pumpkin pie, anything is within my reach. I am an unstoppable diva, and I defy you to prove anything different.<br />
<br />
(Please don't prove anything different. I deserve this high.)<br />
<br />
Look at this pie in all its poorly-photographed majesty:<br />
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<br />
I know. It's a little ugly, but just think of it as one of those evolutionary self-protection things. The pie thinks if it looks cracked and lopsided, no one will want to eat it.<br />
<br />
Well the joke's on that pie, because it is completely irresistible and delicious.<br />
<br />
I am mind boggled.<br />
<br />
Or, I would be, if I weren't a goddess.<br />
<br />
If you would like to replicate this luxurious, heavenly, perfect pie at home, you can find the recipe from Lisa, aka The Viet Vegan: <a href="https://thevietvegan.com/vegan-pumpkin-pie/">https://thevietvegan.com/vegan-pumpkin-pie/</a>. I followed the suggestion in the comments to whip the aquafaba with sugar before folding it into the pumpkin mix, and I think it really helped the texture. But even without that, I would drink this batter with a straw. It's that amazing.<br />
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You may now return to your regularly scheduled holiday festivities. I'll be over here with my pie.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-74658198194842032812019-09-27T16:29:00.000-04:002019-09-27T16:29:03.670-04:00What I Ate This WeekHello, blogosphere. Nice to see you again.<br />
<br />
Aside from that superfast, super low quality post from yesterday, I have not had time for blogging lately. Lots and lots of stuff has been happening. I got a new job (it's boring). I got a new place to live (it's beautiful). I got new roomies (I love them). And I completely forgot how to feed myself, because sometimes my brain is stupid like that.<br />
<br />
Luckily, I have lots of people who care about me, and they have kept me from keeling over while my brain has been on the fritz.<br />
<br />
Most notably, one of my friends took me to <a href="http://lilgrill.com/" target="_blank">The Little Grill Collective</a> in Harrisonburg, VA on Sunday and we shared a whole pile of delicious vegan food.<br />
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It looked prettier before we ate it, I promise.<br />
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Our meal included buckwheat pancakes, some kind of fried potato hash thing with mushroom gravy, a chunky tofu scramble (made from local tofu, no less), a soy sausage patty, and veggie chili. Everything was great; I would definitely go back again.<br />
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For me, the best part was actually getting to share food with someone. I love it when people eat vegan food with me, but this was the first time I'd ever sat down in a restaurant and been able to split dishes with someone. It was fun to taste different things and talk about them and pick favorites together.<br />
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I've also eaten things at home, a fair number of which I have managed to screw up in one way or another.<br />
<br />
For example, I made <a href="https://www.hotforfoodblog.com/recipes/2017/06/30/vegan-carbonara-with-zucchini-cream-sauce/" target="_blank">zucchini carbonara from Hot for Food</a>, because it's delicious and I love it.<br />
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Except I undercooked my pasta and didn't bother to measure half the ingredients, so it turned out a little less than ideal. It's still one of my favorite recipes, but...definitely follow the recipe.<br />
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In honor of the first day of fall, I ate all kinds of autumnal things the first half of the week. I veganized <a href="http://myhalfassedkitchen.blogspot.com/2013/11/pumpkin-spice-muffins.html" target="_blank">my pumpkin muffins</a> and they were outstanding. I drank sparkling cider and munched on apples. I even attempted a pumpkin pie smoothie, but here's the thing about pumpkin pie smoothies: when you make them, you should definitely not accidentally add half the ingredients for a pumpkin pie smoothie and half the ingredients for a Chunky Monkey smoothie and then blend it all up like nothing's wrong and try to drink it. It won't be good. Take my word for it.<br />
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I also made curry, partly because I wanted curry and partly because I bought naan and let it expire and then had to scramble to find a way to feed a bunch of people a bunch of naan before it went moldy. If you want to try it for yourself (expired naan or no), I have <a href="https://myhalfassedkitchen.blogspot.com/2019/09/curry-ala-greg.html" target="_blank">the recipe posted here</a>.<br />
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Aside from that, I've just been surviving on hummus. Like all the rest of the vegans.<br />
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Hope you're doing well, blogosphere. Catch you next time.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-26740211393291547882019-09-26T20:19:00.000-04:002019-09-26T23:50:26.475-04:00Curry ala GregOnce upon a time, there was a guy who thought veganism was stupid, but he wanted to get into my pants, so he cooked me curry.<br />
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His name was Greg.<br />
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This is his recipe.<br />
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Full disclosure: This is not some kind of love potion curry. It's delicious. It's totally worth making for yourself or sharing with a date. And maybe you'll get lucky. But Greg didn't, and I make no promises for anyone else who makes it.<br />
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<br />
<b>Here's what you'll need:</b><br />
<br />
2 onions<br />
Oil<br />
3 carrots<br />
Sweet potato (one big one or two little ones)<br />
Seasonings: ginger, garlic, turmeric<br />
1 head broccoli<br />
1 can chickpeas<br />
1 can diced tomatoes<br />
1 can coconut milk<br />
4oz red curry paste<br />
Peanut butter <br />
Rice<br />
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<b>Here's what you do:</b><br />
<br />
<b>1.</b> Cook some rice. Whatever kind you like. I don't judge. If your auntie lets you use her rice cooker, do it that way.<br />
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<b>2.</b> Chop all the veggies.<br />
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<b>3.</b> Put the onions in the pot with the oil and let them do onion-y things until they are soft. Shake in some seasonings until you think it smells good. Then dump in all your cans of stuff and all your veggies and maybe some water if the cans of stuff don't cover the veggies, and cook it until the veggies are soft. This is a very specific recipe.<br />
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<b>4.</b> Stir in a big spoonful of peanut butter.<br />
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<b>5.</b> Serve over rice.<br />
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That's it. Best wishes for your curry-related conquests. You got this.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-72807877226084947512019-01-20T18:49:00.000-05:002019-01-20T18:49:24.653-05:00Southern Comfort Food Feast (feat. vegan Potato Salad)This weekend, I did a miraculous thing and finished my homework early. That left me with a whole Sunday afternoon with nothing to do. This is an absurd freak of the universe, because the last time this happened...was probably like six years ago.<br />
<br />
I decided to make the Country Fried Cauliflower from <a href="https://www.youtube.com/user/hotforfoodblog" target="_blank">Hot for Food</a>'s "<a href="https://www.barnesandnoble.com/w/hot-for-food-vegan-comfort-classics-lauren-toyota/1127148338?ean=9780399580147#/" target="_blank">Vegan Comfort Classics</a>" cookbook. Ambitious for a whim, I know, but that's not all.<br />
<br />
I decided it would be the perfect time to create a southern comfort food feast.<br />
<br />
So I made potato salad.<br />
<br />
Guys, I have made potato salad exactly once ever before in my life. It wasn't good.<br />
<br />
My grandmother used to make potato salad, and I always enjoyed that, but between moving out and going vegan, her potato salad became a distant memory. I asked for the recipe once, but to no avail. She did it all by taste, she said.<br />
<br />
I thought that was bologna, but what are you going to say to your grandma?<br />
<br />
But today, folks, I did it. I made potato salad from scratch with no recipe (okay, with <a href="https://spicysouthernkitchen.com/southern-potato-salad/" target="_blank">kind of a recipe</a>), and I even did the thing where you taste the food and decide it needs salt and then taste it again and it's perfect.<br />
<br />
I'm officially a 5-star chef. You should kneel before my bowl of potato salad.<br />
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I served up my deep fried veggies with barbecue sauce, potato salad, a scoop of mac and cheese, and some green beans. I'm not even kidding, it was a feast fit for kings. Southern, KFC-lovin' kings.<br />
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For anyone else looking to improv their own potato salad, here are the notes I jotted down while stirring stuff together:<br />
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4 russet potatoes<br />
2 stalks celery<br />
1/2 sweet onion<br />
Vegan mayo<br />
Sugar<br />
Dijon mustard<br />
Onion powder<br />
Garlic powder<br />
Paprika<br />
Apple cider vinegar<br />
Pepper<br />
Salt<br />
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- Chop potatoes into bite-sized bits, but not too skinny.<br />
- Cook potatoes until fork tender.<br />
- Rinse in cold water.<br />
- Add to bowl with other stuff, stir together, chill.<br />
- Maybe add parsley or chives next time.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-30541107801597108122018-12-25T23:16:00.001-05:002020-04-26T11:02:21.245-04:00Vegan Meatloaf ThingIf memory serves, I have hosted Christmas at my house for the past six years. There are several reasons for this, some happy (I love food and decorating and my baby brother), and some not so happy (avoiding my abusive father at all costs). I've never regretted the decision to open my doors on Christmas, as hectic and stressful as the day can be. But at the same time, the tradition feels oddly lonely. I don't know anyone else my age who hosts Christmas. It's one of those little niggling things in the back of my mind that makes me realize my life's experiences aren't quite in harmony with those of my peers. But that's all okay. I'm not complaining.<br />
<br />
Except for this one thing.<br />
<br />
I was chatting with one of my coworkers--who kind of has a stick up her butt, but that's beside the point--about our Christmas plans, and when I told her Christmas was at my house, she asked what I was going to serve. I told her I wasn't entirely sure yet, which was true. I told her that the only thing anyone requested was mashed potatoes, so I was trying to build a meal from there. I told her I would probably serve some kind of meatloaf thing and maybe some Brussels sprouts or something.<br />
<br />
Dudes. She was super rude. About me and my damn meatloaf.<br />
<br />
Now, I don't go around making a fuss about being vegan, because I know it makes people uncomfortable and is basically social suicide. So notice that I didn't tell her I was making vegan meatloaf. I told her I was making some kind of meatloaf thing.<br />
<br />
The judgement--oh my god.<br />
<br />
Somehow, this woman was deeply offended that I would serve meatloaf to my family on Christmas. I don't know which part of my plan bothered her, whether it was the meatloaf or the feeding people or the feeding people meatloaf, but my plans clearly did not meet her approval. So much so that when we were getting in our cars to leave, she told me she hoped I figured out something else to make.<br />
<br />
Fuck you too, lady.<br />
<br />
But you know what? I made my meatloaf thing, and it was damn delicious.<br /><br />
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<br />
Some people just suck.<br />
<br />
If you're surrounded by sucky people and you need to show them up with a top-notch meatloaf thing, then I've got the recipe for you. Alternatively, if you have a teenage brother or a houseful of relatives or, like, some friends who eat food, I've also got the recipe for you. Read on:<br />
<br />
<h3>
Vegan Meatloaf Thing</h3>
<h4>
Ingredients:</h4>
Loaf:<br />
2 tsp olive oil<br />
1/2 red onion, diced<br />
2 celery stalks, diced<br />
5 cloves garlic, minced<br />
1 3/4 cup cooked red lentils (slightly overcooked--should be mushy but still defined)<br />
15oz canned great northern beans<br />
1 1/4 cups breadcrumbs (I used vegan panko)<br />
2 flax eggs (2 tbs flax meal + 5 tbs water)<br />
2 tbs liquid smoke<br />
2 tsp low sodium soy sauce<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
3 tbs tomato paste<br />
1/2 tsp thyme<br />
1/2 tsp oregano<br />
<br />
Glaze:<br />
1/4 cup tomato paste<br />
4 tsp apple cider vinegar<br />
2 tbs maple syrup<br />
1/2 tsp salt<br />
<h4>
Instructions:</h4>
1. Heat olive oil in a skillet over medium heat. Add onions, celery, and garlic. Cook until onions are translucent, stirring occasionally.<br />
<br />
2. Stir all the ingredients together in a large bowl. Add everything to a food processor and pulse until combined but still chunky. (I have a dinky "chopper" instead of a food processor, so do mine in batches. A potato masher or your hands would probably work too.)<br />
<br />
3. Line a loaf pan with parchment paper. Leave some overhang for easy removal. Press the meatloaf-y glop into the pan, leveling out the top.<br />
<br />
4. Stir together the ingredients for the glaze. Spoon it over the loaf and spread it out.<br />
<br />
5. Bake at 375 for 35 minutes or until a toothpick comes out mostly clean (it might have some glaze on it).<br />
<br />
6. Remove from the oven and cool slightly before lifting out of the pan with the parchment paper. Slice and serve.<br />
<br />
Adapted from <a href="https://jessicainthekitchen.com/vegan-meatloaf-gluten-free/">https://jessicainthekitchen.com/vegan-meatloaf-gluten-free/</a><br />
<br />Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-84413354883483481052018-08-14T14:42:00.000-04:002018-08-14T14:42:05.261-04:00Flashback Post: Epic Minecraft Surprise Party!Guys, I need a new blog. This new blog shall be called "Things Katie Did That Required Her Whole Ass and Six Months to Plan." It shall be a blog all about this amazingly epic Minecraft Surprise Party that will go down in history as the most awesome party ever.<br />
<br />
It all began back in February, right after my brother's ninth birthday. I asked him if I could throw him a tenth birthday party next year. He said no. I begged. He said no. I pleaded incessantly. He said no. So I resorted to Plan B: enlist my brother to help me throw a surprise birthday party for my roommate, and BOOM, the World's Most Epic Minecraft Party was born.<br />
<br />
I spent a hell of a lot of time online searching for Minecraft party ideas, and despite the fact that everybody wants to throw a Minecraft party these days, not many people have many ideas on how exactly to execute such a party. (If you don't know what Minecraft is, you are a loser and you need to jump in your archaic time machine and bring yourself into 2014 where all us cool people hang out.) Robin and Ed did have a few <a href="http://www.frugalfamilytimes.com/2013/08/minecraft-birthday-party-printables.html" target="_blank">pretty awesome Minecraft party ideas</a>, though, so mega shoutout to them.<br />
<br />
The first thing I started working on was the food. Because....I'm me. And I'm always hungry. And food is awesome. I ended up with a four page Google Doc on all my ideas for all the food that I could somehow twist into Minecraft food. One of my favorite ideas that I'm sure I stole from somebody (if I stole it from you, tell me and I'll give you props) was for Rice Krispy Treat sandstone and obsidian blocks. I made Rice Krispy treats a couple of months ago and wasn't ready to make them again, so I chose against serving obsidian.<br />
<br />
I opted, instead, to serve all of this:<br />
<br />
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<br />
That glorious smorgasbord includes melon, "sticks" (pretzels), carrots, cookies, "golden apples" (sliced golden delicious apples), bread, "baked potatoes" (chips), and "slimeballs" (grapes).<br />
<br />
Oh, yeah, and chicken.<br />
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Plus, there was a whole table of desserts, including Cookies and Cream Hershey's Kiss "diamonds," Hershey's Special Dark Minis"gold ingots," Hershey's Milk Chocolate Minis "iron ingots," and Twizzler TNT.<br />
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<br />
And cake. Can't forget the cake.<br />
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<br />
The cake originally had more cacti on top, but I don't know what happened to them. Maybe the scary turkey in my neighbor's yard stole them....<br />
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The second thing I started planning was the decorations. I love, love, love these <a href="http://littlesnowflower.blogspot.com.au/2013/06/minecraft-party.html?m=1" target="_blank">Minecraft windows</a>, but alas, they would have made my already epic Minecraft party so supremely epic that the universe would have imploded at its sheer epicness, so I didn't do them. Instead, I made a <a href="http://domesticfemme.blogspot.com/2013/05/minecraft-ghast-pinata.html" target="_blank">ghast</a>. The ghast was originally supposed to be a pinata, but since it took me three hours to make, I officially forbade everyone from whacking it with a stick.<br />
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<br />
My favorite part about the decorations was probably the brown tablecloths with fake grass on top. I scored the fake grass at Home Depot and had enough to cover all my tables and then some. (If anybody needs to borrow some fake grass, I have plenty.) Beyond that, it was mostly just balloons.<br />
<br />
Next up on the list is the shirts. I completely, totally, 100% ripped these off from <a href="http://mommadanddaboyz.net/2013/04/15/minecraft-stenciled-shirts/" target="_blank">Jennifer</a>. Aren't they awesome?<br />
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<br />
My brother and I made them almost two months before the party and then
had to wait to wear them! Ack! But hey, it was worth it for how awesome
we look. The guys wore some pixelated Minecraft sunglasses to complete their looks.<br />
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<br />
With everybody well-fed and decked out in their Minecraft best, we got to start the shenanigans. I set up a bow and arrow shooting range with pictures of mobs.<br />
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<br />
We played Pin the Tail on the Dog. I didn't win.<br />
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We created crazy explosions with Coke-and-Mentos TNT.<br />
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<br />
Also! I totally rocked the invitation. I rocked the invitation so much that when my roommate showed up at the party, we met him at the curb and handed him the invitation so that he could see just how cool it was. Then we brought him around back and got the party started.<br />
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<br />
"What about mood music?" I hear you ask. No worries. I've got that covered too. Lots of very creative people with very much time on their hands have created Minecraft-themed parody songs based on popular music. I rounded up a whole bunch of those and burned CDs to play at the party and give out as favors. And, of course, because I am beyond extra, I designed totally rad CD covers.<br />
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<br />
I am deeply sorry that you weren't all able to attend the most radical block party of all time. (Block party...get it? Because Minecraft has blocks? I'm so clever). That being said, I hope you have the opportunity to steal my ideas and create an equally awesome party of your own. If you want any of the printables, let me know and I'll hook you up. The original files are in InDesign, but I can send you PDFs of the signs and whatnot.<br />
<br />
<br />
<b>EDITOR'S NOTE: </b>This post was originally written in 2014, about a party that also occurred in 2014. I found it drifting through my drafts and decided to publish it anyway. I know it's out of date, and I know it's out of the blue, but I put a lot of work into this and thought some of you might still enjoy it.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1tag:blogger.com,1999:blog-4963322260949604440.post-75226048573804854662018-08-11T22:58:00.003-04:002018-08-11T22:58:32.248-04:00Lazy Vegan Creamsicle CupcakesToday is my birthday! Last year, I had a <a href="https://beavertails.com/" target="_blank">Beaver Tail</a> in place of birthday cake.<br />
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This year, that would be geographically challenging, so I'm made cupcakes instead.<br />
<br />
Here's the thing about cake. It's really hard to make it without eggs. Also, when you make it from scratch, it takes like eighteen ingredients and all of the measuring cups and I am just not into that much effort. Also, <a href="http://myhalfassedkitchen.blogspot.com/2014/03/the-f-bomb-cake-reader-discretion.html" target="_blank">I'm bad at cake</a>.<br />
<br />
So I life-hacked it. <br />
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<br />
Yep. You can totally make cake by mixing a box of cake mix with 12oz of soda. That's it.<br />
<br />
You're welcome.<br />
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<br />
These are vegan creamsicle cupcakes, topped with 100% vegan (0% natural) canned frosting.<br />
<br />
Am I classy or what?<br />
<br />
If that doesn't convince you, I will have you know that I spent this birthday giving my baby brother a back-to-school haircut and then stopping by a bar with my coworkers where my boss (very generously) procured for me a shot glass and a flower. Who says 26 can't be a badass birthday?<br />
<br />
Yeah. No. It was definitely all about the cupcakes.Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-61070275879577351902018-08-09T23:41:00.001-04:002020-04-07T12:00:26.951-04:00Vegan Favorites: Year OneYou know how earlier this week <a href="http://myhalfassedkitchen.blogspot.com/2018/08/its-my-veganniversary-lets-be-depressed.html" target="_blank">I bummed everybody out</a> with my musings on veganism? Today I'm going to make up for it with lots and lots of lists. Are you ready? Good.<br />
<br />
I've spent the last year fumbling around trying to get my vegan feet under me. I think I'm finally hitting my stride, so I wanted to talk about the foods I love, the foods I miss,
and the products I'm using. That way when you go vegan, maybe you'll be less hangry than I was. And also, you'll smell nice.<br />
<br />
<h2>
The Food!</h2>
<h3>
My transition foods</h3>
When
I went vegan, I had no idea what to eat. My first (intentionally) vegan
meal was unseasoned vegetables and rice and some refried black beans
out of a can. It was not a happy time. I have since learned my lesson
and now eat food that tastes good (imagine that), but there were some
foods that really helped me get through the first months of not knowing
what to eat.<br />
<ul>
<li>Refrigerator bagels</li>
<li>Tofutti cream cheese</li>
<li>Soy Sauce flavored Top Ramen (read your labels!)</li>
<li>Clif bars</li>
<li>PB&J with potato chips</li>
<li>Tater tots </li>
<li>Chips and salsa and Thug Kitchen's bean dip</li>
</ul>
Seriously, for anybody out there who's thinking about going vegan, this is my one piece of advice: figure out your transition foods. Know what you're going to eat when you have nothing to eat. Know what to do when you've overslept and have eighteen minutes to get to work. Know your fallbacks for when you're PMSing and really really just want a peppermint patty. If you can find ways to eat vegan without thinking about it, you've won half the battle. <br />
<ul>
</ul>
<h3>
</h3>
<h3>
My favorite meals</h3>
Once I realized that I needed to eat something other than Top Ramen, I ventured into actual food. Albeit, still very pasta-based food, but you know what, I like pasta, so deal with it. All those people who tell you pasta is bad for you are just trying to bring you down. Pasta is yummy and it has protein and fiber and you can reheat it like a champ, so really, there's no down side. None. Shut up.<br />
<br />
Here are my favorite meals at this exact moment in time: <br />
<ul>
<li><a href="https://www.onegreenplanet.org/vegan-recipe/tlt-tempeh-lettuce-tomato-sandwich/" target="_blank">Tempeh bacon</a> BLTs (let it marinate, don't just dump it in a pan)</li>
<li>Veggie pasta with Prego's red pepper pasta sauce and Aldi vegan meatballs</li>
<li>Homemade <a href="https://minimalistbaker.com/pea-pesto-pasta-with-sun-dried-tomatoes-arugula-vegan-gf/" target="_blank">pea pesto</a> </li>
<li>Tacos, made with black beans, Gardein crumbles, lotsa sauce, and either guac or Tofutti sour cream</li>
<li><a href="https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/" target="_blank">Red pepper pasta</a>, made with soy milk for extra protein</li>
</ul>
Believe it or not, I actually eat more diverse foods now than I did when I was just vegetarian. Granted, I can't think of any of them in this particular moment, but I swear, I'm much more open to trying new things these days. For the most part, if it's vegan, I'll eat it. Unless it's mushrooms, and then it's straight back to the Top Ramen for me. <br />
<ul>
</ul>
<h3>
Favorite food brands/products</h3>
<ul>
<li>Tofutti's cream cheese and sour cream</li>
<li>Chao's Tomato Cayenne cheese slices</li>
<li>Lightlife hot dogs and tempeh</li>
<li>Aldi's classic vegan meatballs</li>
<li>Trader Joe's Thai Sweet Chili burgers</li>
<li>Gardein beefless ground </li>
</ul>
In your searches for vegan cheese, please, for the love of cows, skip the Daiya. It's awful. Really. I just found a bag of unopened Daiya cheddar shreds in my fridge that expired in December. That's how much I didn't want to eat it. And that's really saying something, seeing as how vegan cheese costs about $89/pound. <br />
<ul>
</ul>
<br />
<h2>
The Face! (and hands and hair and body)</h2>
After transition foods, one
of the biggest challenges for me going vegan was changing all of my
personal care items. This has also been my biggest expense, because I
used to buy products based on the cheapest version of what worked, but
now, every product has to check the cruelty free/vegan box, and
sometimes that means compromising features or cheapness. Right now, this
is what I'm using, but I'm open to suggestions:<br />
<ul>
<li>Lush shampoo bars. Jumping Juniper is my favorite, but they have lots of different options for different hair needs.</li>
<li>Not Your Mother's Beach Babe conditioner</li>
<li>Not Your Mother's In a Heartbeat blowdry spray</li>
<li>Kiss My Face Cool Mint shave cream</li>
<li>Kiss My Face olive oil soap (I don't love this. I'm going to try something else next time.)</li>
<li>Alba Botanica sea mineral face cleansing gel</li>
<li>Alba Botanica Very Emollient sunscreen</li>
<li>ELF mascara (it's $3, people!)</li>
<li>Everyone hand soap (also looking for an alternative to this one)</li>
<li>Hurraw lip balm</li>
</ul>
Full disclosure: I
haven't officially switched out my deodorant, toothpaste, or laundry
detergent yet. I tried the Kiss My Face Active Life deodorant, but it only worked if I was cold and not moving. As for toothpaste, I was too broke to buy vegan toothpaste, so I tried making my own coconut oil/baking soda
stuff and that was absolutely disgusting, so I'm back to Colgate. With laundry
detergent...I'm just holding out. I finally found an affordable,
unscented liquid detergent that I love, and I don't want to ditch that to spend another three years looking for something else. Don't hate me too much.<br />
<br />
<h2>
The People!</h2>
In case you hadn't caught on from my previous post, I'm not exactly rich in vegan friends. To put it in perspective for you, my most supportive friends invited me to a Facebook event today and made sure to indicate that there would be "vegan crap for Katie" on the menu. Sweet and all, but not exactly Team Nooch, if you know what I mean. Given my lack of neighborhood vegans, I have turned to the Internet, as one does when one needs a thing.<br />
<br />
My favorite vegan YouTubers are:<br />
<ul>
<li><a href="https://www.youtube.com/channel/UCPOgooHtYIfgotZsHA7_wZw/featured" target="_blank">The Viet Vegan</a>. She's awesome. Hands down. I want her to be my best friend. Also, <a href="https://thevietvegan.com/" target="_blank">she has a blog</a>. Because she's that rad.</li>
<li><a href="https://www.youtube.com/channel/UCdfgdJ6erKdxuek909HzNZg" target="_blank">More Salt Please</a>. If you love eyebrows, you'll love her. But seriously. She's a lot of fun, and a great cook. From what I can tell. She hasn't invited me over yet.</li>
<li><a href="https://www.youtube.com/channel/UCEjkioV3LO_OIUaSWRxFZ3A" target="_blank">Cheap Lazy Vegan</a>. I may or may not have been watching her videos the night I went vegan. I thought she was adorable. She still is. She runs her own vegan cafe!</li>
<li><a href="https://www.youtube.com/user/BattlingCIDP" target="_blank">No Egg Craig</a>. Craig is fine. Craig's mom is hilarious. Mostly, I enjoy watching these videos because they're kind of like having a virtual vegan family to hang out with for twenty minutes. It's pretty cool. Also, they love hummus, so obviously they know what's up.</li>
</ul>
Finally, it wouldn't be right to talk about vegan favorites without mentioning <a href="https://minimalistbaker.com/" target="_blank">Minimalist Baker</a>. She is the queen of all vegans who cook. And bake. And eat. I don't know what the vegans of the world did to deserve her, but she's the best thing ever. Eat all her food.<br />
<br />
<br />
Now that I've shared my favorites, I want to see your favorites below! Did any of you have a transition food that helped you get through your early veganhood? Am I missing an awesome recipe I should know about? Fill me in!Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com0tag:blogger.com,1999:blog-4963322260949604440.post-90939161828069246362018-08-06T14:34:00.000-04:002018-08-06T14:34:02.758-04:00It's My Veganniversary! (let's be depressed)People, the time has arrived. Today is officially my one-year veganniversary. Do you remember <a href="http://myhalfassedkitchen.blogspot.com/2017/08/half-assed-vegan.html" target="_blank">that night when I watched that video</a> and I was udderly (pun) traumatized by the dairy industry? Remember how I flipped shit and had a mass panic and threw out all of my non-vegan food and then had no food left and didn't know what to do with myself?<br />
<br />
Yeah. That was a year ago.<br />
<br />
It seems waaaaay longer than that, but I'm here to tell you I'm still vegan, and I wouldn't have it any other way.<br />
<br />
In honor of this first anniversary, I want to have a little bit of a vegan heart-to-heart. We're going to talk about how life has been as a vegan--believe me, there have been a lot of ups and downs. Later this week, I'm going to make up for this giant mess of crazy I'm about to unleash by posting actual food and maybe even some <a href="http://myhalfassedkitchen.blogspot.com/search/label/Oreos" target="_blank">Oreos</a>, but today is going to be an angry rant where I unload the truth about how I feel about being vegan, because that's the kind of reflecting that we do on milestones. If you're not on board with that, that's fine; come back when we have food.<br />
<br />
For those of you who are ready to get real, here we go.<br />
<br />
This has been a really hard year. Really really hard. Maybe in hindsight, it won't seem this bad, but right now, I'm not really sure how I'm getting by. Let's recap:<br />
<br />
This was my baby brother's first year of public school (6th grade), and I have been deeply concerned for his wellbeing ever since, especially given all the school shootings. In December, my grandfather died. Also in December, my roommate's mom had a stroke, and after a couple of rough months, she died. I lost my jobs semi-voluntarily after a lot of shit hit the fan. My professional reputation is all but ruined. My roommate and I had a falling out over veganism and politics. I lost touch with most of my friends. I disowned my sister because she gave false testimony against someone in court. I haven't had a free weekend all year because I'm trying to keep my 4.0 in school. And finally, my car is falling apart and I don't have the money to fix it. So now that you're caught up on all that shit, let's talk about how veganism has been involved.<br />
<br />
There have been a lot of great things about being vegan. I really do feel relieved to not be contributing to animal suffering. It's a huge weight off my shoulders, and on some days, the only thing that gets me through is knowing that I didn't support animal exploitation.<br />
<br />
Being vegan has also pushed me to eat a larger variety of foods. While I do fall into ruts where I eat the same thing for five days straight because I'm busy, I'm much more open to trying new things and discovering new recipes. I've also been exploring more restaurants, which hasn't been great for my wallet, but has been a cool experience since it wasn't something I ever really did before.<br />
<br />
Veganism has pushed me to become more "green." I'm trying to live a more sustainable lifestyle these days. I'm slowly swapping out my disposables for reusables. I'm trying to avoid unnecessary waste.<br />
<br />
Becoming vegan also flipped some kind of switch in my brain and I feel like somebody ripped the veil off the world and I'm seeing it for the teeming hellhole that it is. I've become hyper-aware of privilege in society. I finally see the rampant sexism, racism, and general bigotry that rules the world. This is completely, utterly depressing, but I would rather know the truth and make educated decisions than continue to be clueless and contribute to something I believe is wrong. <br />
<br />
<br />
And that leads us to all of the reasons why being vegan is kind of crappy.<br />
<br />
First of all, withdrawals are real. No shit. That first few weeks, my body was freaking out because I wasn't eating dairy. Combine that with the uncertainty of not knowing what I was going to eat or what I liked, and I was a giant ball of hangry, all the time.<br />
<br />
Once I got through the withdrawals and relearned how to eat, I had to face my next obstacle: stupid people. I learned quickly (read: immediately) that I can no longer eat near people without it becoming an interrogation. I also can't talk about food, which bums me out because I love talking about food. Here's the problem: even though I politely nod when people talk about how much they love their triple bacon cheeseburger pizza dipped in ranch, as soon as I say anything about what I eat, I get faced with questions like "can you eat pizza?" or "why don't you eat eggs?" or "but you still eat fish, right?"<br />
<br />
I'm also faced with the predicament of how to answer the question "why are you vegan?" Because there are several answers. The real answer is "because I think it's horribly unethical to abuse and murder another creature because it's convenient for you." The snarky answer is "because I'm not an asshole." The socially acceptable answer is "it's just a personal preference," but that either welcomes other questions or leaves people thinking that there isn't actually a reason and I'm just immature or high maintenance or whatever.<br />
<br />
Since going vegan, I've been questioned about whether I would eat a chicken that walked up to me and begged me to eat it. I've been told I'm damaging my health by not eating local honey and then questioned about why I won't raise my own bees for honey. I've had fights with people about supply and demand because some idiot was like "but if I don't eat the dead animals in the grocery store, they'll just get thrown away and that would be wasteful, so I have to keep eating it as long as they sell it" and I was like "NO. Just. Fucking. No." I've had soooo many people tell me they used to be vegan, or they could never be vegan, or they know somebody who was vegan until they realized they got a special kind of pneumonia caused by kale and had to go back to eating pork. It's infuriating. I even had somebody tell me PETA is the worst organization in the world because they kill more animals than the meat industry and I swear to god, I think my brain fizzled.<br />
<br />
Veganism has not made me more patient. I don't know what the deal is with all those freakishly calm yoga-and-incense vegans, but I am not one of them. I am pissed off at the entire world. About everything. Although to be fair, I was pretty pissy before, so it's not such a big leap.<br />
<br />
I think the thing people don't realize about veganism is that I extend far more respect to non-vegans than non-vegans extend to me (let alone the amount of respect that they extend to the animals they choose to eat, but that's beside the point). While I will sit next to someone who's eating a meatball sub and keep my mouth shut, as soon as I show up with tempeh, it's like the Spanish inquisition. What is that? What is it made out of? Isn't that gross? Why don't you just eat meat?<br />
<br />
Now, if people genuinely wanted to know, I'd be fine with it. I had never met a vegan before I became one, so I didn't have the chance to ask somebody about their supplements or what kind of plant milk they preferred or how to cook tofu and have it not taste like rubber. I still haven't gotten the chance to talk to a vegan about animal fibers and whether you can have ethically-sourced wool yarn. I get having questions and wanting to learn more about people who are different. But these people aren't asking me because the genuinely want to know, they're asking me because somehow they think their idiotic "mmm bacon" argument is going to get me to see the error of my ways and start eating pepperoni again.<br />
<br />
And that's just rude.<br />
<br />
I don't go around telling people their religion is wrong. I don't tell people yellow isn't their color. I don't hound them about why they drive Fords instead of Toyotas. It's none of my business.<br />
<br />
But apparently what I choose not to eat is everybody else's business, and that sucks.<br />
<br />
Also. Real talk. It's getting really hard for me to accept other people's lifestyles. Yes, I keep my mouth shut most of the time. I'm not one of those militant vegans who pickets the dairy aisle in Target and tells people meat is murder. But in my head, my heart breaks every time I watch someone eat a dead animal. When people add cheese to things I'm eating without cheese, I just sit there and think, "Dude, could you not?"<br />
<br />
The worst part has been trying to cohabitate with my roommate. His favorite argument is "I like food that tastes good." Believe me, I have yelled and cried and let my heart break over and over and over because I know that my food tastes good and he's just too closed minded and set in his ways to give it a shot, but somehow it doesn't matter that I extended kindness by making him dinner; he returns the favor by insulting my lifestyle, questioning my judgement, and perpetuating violence under my own roof. That hurts me in ways that I can't even explain.<br />
<br />
So, is going vegan easy? No.<br />
<br />
Is living vegan easy? No.<br />
<br />
Do I regret going vegan? Not even a little bit.<br />
<br />
I just wish the world were a better place to live. Katiehttp://www.blogger.com/profile/08183727847139343900noreply@blogger.com1